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“One of my favorite Christmas memories is going to my grandmother’s house and having her bring in her big tin lined with waxed paper. As she opened the lid, I’d get the first whiff of the delectable aebleskivers dusted with confectioners’ sugar or cinnamon sugar. Grandma made them at other times of the year, but they were especially good at Christmastime. My grandchildren love this special treat when we have sleepovers.” – Lynda Hart, Bluffdale, Utah

Place the aebleskiver pan on the stovetop over medium heat. Separate the egg yolks from the whites and beat the egg whites until stiff. In a separate bowl, combine the egg yolks, buttermilk, butter, flour, sugar, baking powder, salt and baking soda, and beat until smooth. Use a spatula to fold in the egg whites. Add a little melted butter to each cup of the pan. Fill each cup to about ¼ inch from the top with batter. When the edges begin to bubble, use the tip of a kitchen skewer or chopstick to poke the edge of the batter as it is cooking and to pull up on one side so that the uncooked batter spreads down into the pan and continues to cook. (This may take a little practice, but before long, you’ll be turning them like a Dane!) Continue turning until each is in the shape of a ball.

You may need to add a little more butter as you start each new batch. (You may wish to place a few chocolate chips, apple, or pineapple chunks, or berries in the middle of the batter after the first turn. Press them in until completely covered by batter. Do not add the inside fillings to the batter after the first turn, as it will cause the batter to stick to the pan.) Dust with confectioners’ sugar or cinnamon sugar and serve with your favorite toppings. Makes about 24 (2¼-inch) pancake balls.